Ingredients
1 3/4 cup defatted chicken broth
4 tbsp cornstarch
1 tsp onion powder
1/2 tsp garlic powder
1 tsp seasoning salt
1 chicken or vegetable flavor
1 bouillon cube
1 salt and pepper to taste
Directions
Mix well in saucepan. Cook over medium heat, stirring until smooth. 5
% Fat
From: The Susan Powter Show - Jan. 20, 1995, NBC-TV Meal Mastered by:
Roberta Thompson
Servings: 4 servings
Low Fat Gravy Recipe brought to you by Recipe Ideas
Categories: Diet; Gravies; Healthy; Low Fat
The History of Recipes
We can read the history of meal recipes way back into history, in fact as far as early Egypt, and possibly even further. Interesting though that is, generally, these ancient cookbooks were just primitive hieroglyphic recipes for preparing meals.
Later on, in Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into appetizers, main course and dessert, a style of dining still practiced today. Additionally, he recounts how the cooks of his times made use of many herbs and spices, including many that are still in use today such as bay, rue and dill. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as basil and rosemary. The introduction of these new culinary ideas led to an increase in recipe manuscripts, many of which are kept safe in private cookery archives. The introduction of the TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Low Fat Gravy recipe.
